/ck/ - Food & Cooking

I don't think this has risen enough so it is going into the fridge until tomorrow evening. Again, while I typically ferment dough for long periods of time I never get performance like in videos etc. This has been at 23C for 6 hours now and I used 3g instead of 2g of yeast. I also added 1tbsp sugar to the dough all in aid of being able to bake tonight. Dead ass recipes telling me to allow to proof 20 minutes or until doubled in size whatever enjoy living in a equatorial country or something.